Last night I ended up making Sushie Rice salad a recipe I got from Moosewood Restaurant Low-Fat Favorites for lunch. It calls to be served on a bed of greens but today for lunch leftovers Punkyroo and I ate it without rice and just made hand rolls with them! YUMM! This hits my sushi craving just right, the one thing I really liked when I was an Omni was the sushi with some type of fish inside but this cures the itch!
Sushie Rice Salad
- 1 cup brown rice, preferably short-gain (I only had long)
- 2 cups water
- 1/3 rice vinegar
- 2 tbs sugar
- 1 tsp salt
- 2 tsp grated fresh ginger root
- 2 sml carrots, peeled and diced
- 1 red bell pepper, seeded and diced
- 1 cucumber, peeled, seeded and diced
- 1 tsp wasabi powder dissolved in an equal amount cold water
- 1 sheet nori seaweed
- 1tbs seasme seeds
- fresh rinsed greens
Combine the rice and water in a small, heavy saucepan and bring to a boil. Sitr, cover and reduce the heat to low, and cook until the rice is tender, 40-45 minutes. Bring a separate covered pot of water to a boil for blanching the vegetables.
Meanwhile, in a small nonreactive pan, combine the sauce ingredients, simmer for 5 minutes and set aside. When the water oils, blanch the carrots and then the peppers just until tender. In a serving bowl, combine the cucumbers, blanched vegetables, and sauce.
When the rice is done, toss the wasabi paste with the sauce and vegetables. Add the rice and toss to mix well. Serve the salad at room temperature or chilled ( I served it at dinner and lunch leftovers hot/warm). Crumble Nori sheet into a small bowl. Spoon the rice salad onto individual beds of greens, sprinkle with sesame seeds and nori and serve. * for left over luch handrolls I just ripped 1 full sheet into 2 pieces for better handling of Punkyroo’s 2 year old hands. Very messy as handrolls but so good and good for you!
Hubby didn’t have any since he doesn’t like Nori so he made some Ramen. And after lunch we ate yummy blueberries that we just got!